French Onion Soup-Inspired Stuffed Chicken

French Onion Soup-Inspired Stuffed Chicken

Ingredients

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the filling:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 giant yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded Gruyère cheese

For the sauce:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup thinly sliced yellow onion
• 1/2 cup chicken broth
• 1/2 cup dry white wine
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the chicken:

For the chicken:

1. Preheat the oven to 425 degrees F (220 degrees C).

2. In a large skillet over medium warmth, melt the butter. Add the onion and cook until softened and golden, about 10 minutes.

3. Add the garlic and cook for 1 minute extra.

4. Stir within the flour and prepare dinner for 1 minute.

5. Gradually whisk within the broth, stirring till the sauce thickens.

6. Stir in the Swiss cheese, Gruyere cheese, and thyme.

7. Season with salt and pepper to style.

8. Stuff the chicken breasts with the stuffing.

9. Place the chicken breasts in a greased baking dish and bake for 30-35 minutes, or till cooked by way of.

4 boneless, skinless chicken breasts

– 4 boneless, skinless chicken breasts

1 tablespoon olive oil

Olive oil is a sort of vegetable oil that is produced from the fruit of the olive tree. It is a well-liked cooking oil due to its gentle taste and well being advantages. Olive oil is a good supply of monounsaturated fat, that are helpful for heart health. It additionally accommodates antioxidants, which can help shield towards cell harm.

One tablespoon of olive oil accommodates roughly:

• 119 calories
• 14 grams of fat
• 1 gram of saturated fat
• 9 grams of monounsaturated fat
• 4 grams of polyunsaturated fat
• 0 grams of carbohydrates
• 0 grams of protein
• 0 grams of sugar
• 0 milligrams of cholesterol
• 1 milligram of sodium

Olive oil can be utilized in a wide range of cooking applications, together with sautéing, roasting, baking, and dressing salads. It can be a smart choice for marinating meats and greens.

1 teaspoon salt

Salt

Salt, a ubiquitous seasoning staple in kitchens worldwide, is a mineral composed primarily of sodium chloride. In culinary purposes, salt performs a multifaceted position, enhancing flavors and elevating the taste profile of numerous dishes.

A teaspoon of salt, a typical measurement in cooking, equates to roughly 5 grams or 0.17 ounces. This seemingly small amount can have a significant influence on the flavor of meals, as it can improve sweetness, steadiness bitterness, and bring out the pure flavors of components.

When utilized in moderation, salt serves as a flavor enhancer. It interacts with taste receptors on the tongue, making different flavors extra pronounced and well-defined. It additionally helps to reduce back the perception of bitterness, a common trait in certain vegetables like broccoli and Brussels sprouts.

In addition to its flavor-enhancing properties, salt also acts as a preservative. By drawing水分 from meals, it inhibits the expansion of bacteria and prolongs the shelf lifetime of perishable gadgets. However, excessive salt consumption can lead to negative well being results, such as hypertension and fluid retention.

½ teaspoon black pepper

1/2 teaspoon floor black pepper roughly translates into zero.5 to 0.seventy five grams. This measurement is usually utilized in recipes to add a reasonable stage of warmth and complexity to dishes.

For the filling:

For the filling:

• Finely chop 2 massive yellow onions.
• Melt 1/4 cup unsalted butter in a big, heavy pot over medium-low heat.
• Sauté the onions for half-hour until they are deeply browned and caramelized, stirring sometimes.
• Add 1/2 cup white wine and produce to a boil. Let cut back by half.
• Add 2 cups beef broth and 1/2 cup heavy cream. Season with salt and pepper to style.
• Bring to a simmer and prepare dinner for half-hour till the broth has thickened.
• Transfer the filling to a bowl and let cool before stuffing the chicken.

2 tablespoons butter

French Onion Soup-Inspired Stuffed Chicken

This succulent dish combines the flavors of French onion soup with tender, juicy chicken. The recipe features a flavorful stuffing made with sautéed onions, mushrooms, and herbs, enveloped in a flaky, golden-brown puff pastry.

Here’s what you will must create this culinary masterpiece:

Ingredients

– 2 (6-8 ounce) boneless, skinless chicken breasts
– Salt and black pepper
– 2 tablespoons olive oil, divided
– 1 cup chopped yellow onion
– 1 cup chopped crimini mushrooms
– 2 cloves garlic, minced
– half of cup chopped fresh parsley
– 1/4 cup dry white wine (optional)
– 1/4 cup chicken broth
– 1 teaspoon dried thyme
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1 sheet puff pastry, thawed
– 1 egg, beaten

Instructions

1. Preheat oven to 400°F (200°C). Season the chicken breasts with salt and black pepper.

2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 3-4 minutes per aspect, or until browned.

3. Remove the chicken from the skillet and transfer to a plate. To the identical skillet, add the remaining 1 tablespoon of olive oil.

4. Add the onions, mushrooms, and garlic to the skillet and cook dinner for 5-7 minutes, or until softened.

5. Stir within the parsley (reserve some for garnish), white wine (if using), chicken broth, thyme, salt, and black pepper. Bring to a boil, then reduce warmth and simmer for 5-7 minutes, or until the liquid has reduced by about half.

6. Unfold the puff pastry sheet on a frivolously floured floor. Cut the pastry sheet in half.

7. Place one chicken breast within the heart of every pastry sheet. Top with the onion combination.

8. Brush the sides of the pastry with the crushed egg. Fold the pastry over the chicken and onion mixture, pressing the edges to seal.

9. Transfer the stuffed chicken breasts to a baking sheet lined with parchment paper.

10. Brush the tops of the pastry with the remaining beaten egg and sprinkle with the reserved parsley.

11. Bake for 20-25 minutes, or until the pastry is golden brown and the chicken is cooked by way of.

12. Let the stuffed chicken breasts rest for 5-10 minutes before slicing and serving.

2 onions, thinly sliced

2 yellow onions, thinly sliced

3 cloves garlic, minced

Ingredients:

– Garlic, minced: three cloves

1 cup beef broth

– 1 cup beef broth

¼ cup dry white wine

Dry white wines are in style in cooking as a result of they add a subtle acidity and fruitiness to dishes with out overpowering the other flavors. ¼ cup of dry white wine is a standard amount to make use of in recipes, as it provides sufficient flavor without making the dish too alcoholic.

When selecting a dry white wine for cooking, you will need to select a wine that isn’t too sweet or oaked. Sauvignon Blanc, Pinot Grigio, and Chardonnay are all good decisions for cooking, as they are comparatively light-bodied and have a crisp acidity.

To add dry white wine to a dish, simply add it to the pot or pan together with the other elements. The wine will cook dinner down and reduce, abandoning its taste and acidity. Dry white wine can be utilized in a selection of dishes, including soups, stews, sauces, and marinades.

1 tablespoon Worcestershire sauce

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

In a medium skillet, cook dinner the chopped onion with 1 teaspoon dried thyme and a couple of tablespoons olive oil over medium-low warmth, stirring often, till the onion is tender and golden brown, about 10 minutes.

½ teaspoon dried oregano

½ teaspoon dried oregano is a typical herb utilized in French cooking. It has a strong, barely bitter flavor that pairs properly with different herbs and spices. When utilized in stuffing, oregano provides a depth of flavor and helps to maintain the stuffing from becoming too bland. Oregano may additionally be used to taste marinades, rubs, and sauces.

¼ teaspoon salt

¼ teaspoon salt is a small amount of salt that is usually utilized in recipes to boost the flavour of meals. It is a standard ingredient in many dishes, including soups, stews, and sauces. ¼ teaspoon of salt is equivalent to about 1.2 grams of salt. This amount of salt is usually not sufficient to make food taste salty, however it can assist to bring out the pure flavors of the other ingredients in the dish.

¼ teaspoon black pepper

¼ teaspoon black pepper

For the topping:

– 1 tablespoon olive oil

– 1 yellow onion, thinly sliced

– three garlic cloves, minced

– 3 cups chicken broth

– 1 teaspoon dried thyme

– half of teaspoon salt

– 1/4 teaspoon black pepper

– 1/2 cup grated Parmesan cheese

– 1/4 cup bread crumbs

– 1 tablespoon chopped contemporary parsley

1 cup shredded gruyere cheese

Gruyère is a kind of Swiss cheese that’s created from cow’s milk. It has a nutty, slightly candy taste and a clean, creamy texture. Gruyère is usually used in fondue, nevertheless it can be utilized in different dishes, corresponding to this Stuffed Chicken recipe.

To make the stuffing, you will want 1 cup of shredded Gruyère cheese. You can use pre-shredded cheese or you can shred your personal. If you might be shredding your individual cheese, remember to use a sharp knife and grate the cheese finely.

Once you have shredded the cheese, you can add it to the opposite ingredients for the stuffing. These elements embody bread crumbs, onion, garlic, and herbs. Mix every thing collectively till nicely combined.

Once the stuffing is made, you can stuff the chicken breasts. To do this, make a small incision in the facet of every chicken breast and use your finger to create a pocket. Then, use a spoon to fill the pocket with the stuffing.

Once the chicken breasts are stuffed, you’ll have the ability to bake them within the oven until cooked by way of. The cooking time will vary relying on the scale of the chicken breasts, but they may typically take about 30 minutes to bake.

Once the chicken is cooked, you can serve it instantly. The Gruyère cheese will be melted and gooey, and it’ll add a delicious flavor to the chicken.

1 cup shredded mozzarella cheese

1 cup shredded mozzarella cheese

1 tablespoon grated Parmesan cheese

1 tablespoon grated Parmesan cheese

This is a small amount of cheese that may add a delicate tacky flavor to the dish. It may also help to thicken the soup and make it extra creamy.

Parmesan cheese is a tough, grating cheese created from cow’s milk. It has a pointy, salty flavor and is commonly utilized in Italian dishes.

When grating Parmesan cheese, it may be very important use a fine-grated cheese grater. This will make certain that the cheese melts evenly and doesn’t clump collectively.

To grate Parmesan cheese, simply hold the cheese in opposition to the grater and move it forwards and backwards till the cheese is grated.

Once the Parmesan cheese is grated, it may be added to the soup and stirred until melted.

Instructions

Preheat oven to 375 degrees F (190 degrees C).

In a big skillet, soften butter over medium warmth and sauté onions until caramelized, about 30 minutes.

Add garlic and cook dinner for 1 minute extra.

In a medium bowl, combine beef broth, Worcestershire sauce, thyme, and bay leaf.

Pour broth mixture over onions and convey to a boil.

Reduce warmth and simmer for 15 minutes, or until liquid is reduced by half.

Remove from warmth and stir in Gruyere cheese.

Butterfly chicken breasts by cutting each breast horizontally via the center, virtually but not all the greatest way through. Open the chicken breasts and pound to a fair thickness.

Season chicken breasts with salt and pepper.

Spread the onion mixture evenly over the chicken breasts.

Fold the chicken breasts over the filling and safe with toothpicks.

Transfer the chicken breasts to a baking dish and bake for 20-25 minutes, or until cooked via.

Serve with crusty bread for dipping.

To make the chicken:

To Make the Chicken:

1. Preheat oven to 375 levels F (190 degrees C).

2. In a big skillet, soften butter over medium-high heat.

3. Add onion and cook dinner till translucent, about 5 minutes.

4. Add thyme and cook dinner for 1 minute more.

5. Remove from heat and let cool slightly.

6. In a big bowl, combine onion mixture, bread crumbs, Parmesan cheese, salt, and pepper.

7. Use a pointy knife to make a deep pocket in the aspect of each chicken breast.

8. Stuff each chicken breast with the stuffing with chicken mixture.

9. Place chicken breasts in a baking dish and bake for 30-35 minutes, or till cooked by way of.

Preheat the oven to 375 levels F (190 degrees C).

– Preheat the oven to 375 degrees F (190 degrees C).

Season the chicken breasts with salt and pepper. In a large skillet over medium warmth, heat the olive oil. Add the chicken breasts and cook for forty five minutes per aspect, or till golden brown. Transfer the chicken breasts to a baking dish.

– Preheat oven to 375 levels F (190 degrees C).

– Season the chicken breasts with salt and pepper.

– In a large skillet over medium warmth, heat the olive oil.

– Add the chicken breasts and prepare dinner for 45 minutes per facet, or till golden brown.

– Transfer the chicken breasts to a baking dish.

To make the filling:

To make the filling

In a large skillet, soften 2 tablespoons of the butter over medium warmth.

Add the onions and prepare dinner, stirring often, until softened and golden brown, about 15 minutes.

Add the flour and cook, stirring, for 1 minute.

Gradually whisk in the beef broth and convey to a boil.

Reduce warmth and simmer, stirring often, until thickened, about 5 minutes.

Stir in the thyme, salt, and pepper.

Remove from heat and let cool slightly.

Stir within the grated cheese and bread crumbs.

Set aside to chill utterly.

In a medium saucepan over medium heat, melt the butter. Add the onions and prepare dinner for fifty seven minutes, or till softened. Add the garlic and cook for 1 minute longer.

In a medium saucepan over medium warmth, soften the butter.

Add the onions and cook for fifty seven minutes, or until softened.

Add the garlic and prepare dinner for 1 minute longer.

Stir in the beef broth, white wine, Worcestershire sauce, thyme, oregano, salt, and pepper. Bring to a simmer and prepare dinner for 10 minutes, or till the liquid has reduced by half.

Stir in the beef broth, white wine, Worcestershire sauce, thyme, oregano, salt, and pepper. Bring to a simmer and cook dinner for 10 minutes, or till the liquid has decreased by half.

• Stir within the beef broth, white wine, Worcestershire sauce, thyme, oregano, salt, and pepper.
• Bring to a simmer and cook dinner for 10 minutes, or until the liquid has reduced by half.

To assemble the chicken:

To assemble the chicken:

1. Preheat oven to 400 degrees F (200 degrees C).

2. Place the chicken breasts on a baking sheet.

3. Open the chicken breasts by slicing them in half horizontally, but not all the method in which through.

4. Spread the filling evenly over the chicken breasts.

-Fold the chicken breasts closed.

6. Wrap the chicken breasts in bacon.

7. Bake for 20-25 minutes, or until the chicken is cooked by way of.

8. Let the chicken relaxation for 5 minutes before serving.

Cut a pocket into every chicken breast, being cautious not to minimize all through. Stuff the pockets with the onion filling.

Cut a pocket into every chicken breast, being careful not to minimize throughout. Stuff the pockets with the onion filling.

Sprinkle the chicken breasts with the shredded cheeses.

Sprinkle the chicken breasts with the shredded cheeses. Use your fingers to press the cheese into the chicken, in order that it sticks. This will help to keep the cheese from falling off during cooking.

To bake:

To bake:

1. Preheat oven to 350 levels F (175 levels C).

2. Place stuffed chicken breasts in a baking dish.

3. Pour remaining onion soup mixture over chicken breasts.

4. Bake for 45 minutes, or till chicken is cooked by way of and inside temperature reaches one hundred sixty five levels F (74 levels C).

Bake the chicken breasts for 2025 minutes, or until cooked by way of and the cheese is melted and bubbly.

Bake the chicken breasts for 20-25 minutes, or till cooked by way of and the cheese is melted and bubbly.

To serve:

To serve:

Sprinkle with thinly sliced chives and serve with crusty French bread to soak up the flavorful broth.

Serve the chicken breasts scorching with your favourite sides.

Preheat the oven to 400°F (200°C).

In a large skillet, melt the butter over medium warmth.

Add the onions and prepare dinner till softened and translucent, about 10 minutes.

Stir in the flour and cook dinner for 1 minute.

Gradually whisk within the chicken broth and convey to a simmer.

Cook until the sauce has thickened, about 5 minutes.

Stir in the Gruyere cheese till melted.

Season with salt and pepper to style.

Place the chicken breasts in a shallow baking dish.

Divide the onion mixture evenly among the many chicken breasts.

Bake for 20-25 minutes, or till the chicken is cooked by way of and the sauce is bubbly.

Serve the chicken breasts scorching along with your favorite sides.